15 May 2015

Recipes: Eaton Mess and Trifle Cupcakes

A few weeks ago I went to see my boyfriend's family in Dover for a weekend of paddle boarding. It was Sam's cousin's birthday so I made cupcakes as usual, but decided to invent my own recipes.

Fancying something fresh and summery, I decided to base cupcakes upon 2 of my favourite summer puddings, Eaton Mess and Raspberry Trifle.

Eaton Mess Cupcakes 
(makes 12)


Ingredients
For the cupcakes
  • 150g self-raising flour
  • 150g caster sugar
  • 150g butter
  • 3 eggs
  • baking powder
  • vanilla flavouring
For the meringues 
  • 3 egg whites
  • 150g caster sugar
  • few drops of vanilla essence
For the icing
  • 250g icing sugar, sifted
  • 80g room temperature butter
  • 25ml milk
  • couple of drops of strawberry and vanilla flavouring
  • pink gel colouring
  • Strawberry jam

  1. Heat the oven to 180 degrees, line a cupcake tray with cupcake cases
  2. In a mixer, cream the butter and the sugar until light and fluffy. Add the other ingredients and whip until smooth. 
  3. Pour into the cupcake cases until two thirds full.
  4. Bake for around 20-25 minutes, until they spring back when you touch them gently. 
  5. While the cupcakes are baking, make the mini-meringues. Line a baking sheet with grease-proof paper. Then whip up the egg whites until they are in stiff peaks. Finally fold in the sugar and flavouring with a metal spoon. Using a piping bag, make little meringue shapes. 
  6. When you've taken the cakes out, turn the oven down to 110 degrees and let it cool. Then pop the meringues in for an hour. 
  7. When the cakes have cooled, using a teaspoon, cut the middle out a cupcake, put a blob of jam in the well and put the core of cake back over the top. 
  8. Mix together the icing sugar, milk and butter in a mixer until really smooth and creamy. Separate the mixture into 2 different bowls. Into one bowl, add a drop or two of vanilla extract and mix. I used one with vanilla seeds in. Into the other bowl, add a couple of drops of strawberry essence. I have a very strong one and you only need 2 drops! Give it a taste to make sure it's the right flavour and add some pink colouring. Mix them both up well. 
  9. Get a piping bag and put on a star nozzle. Then layer the 2 icings in the bag, first drop a tablespoon of pink in, then a table spoon of white. Repeat, but don't worry if it's not uniformly spread. Twist the bag to secure it and prod it a little to make sure the colours are mixed.
  10. Swirl the icing from the outside in using the piping bag. Pop a meringue on top and you have lovely Eaton mess cupcakes! 

Trifle cupcakes
(makes 12)





Although not quite as pretty, the trifle cupcakes were really yummy. They use fresh cream and custard rather than butter icing making them really fresh, light and more-ish. Perfect for the summer! Next time I make them, I think I'll pipe the topping on, rather than dolloping for a neater finish. However the more ugly a cupcake, the more delicious in my experience!

Ingredients
For the cupcakes



  • 150g self-raising flour
  • 150g caster sugar
  • 150g butter
  • 3 eggs
  • baking powder
  • vanilla flavouring
For the icing
  • 1 large pot of double cream (not Elmlea)
  • 1 tin of Ambrosia custard
  • Raspberry jam
  • Raspberries
  • (optional) Sherry or Amaretto

  1. Heat the oven to 180 degrees, line a cupcake tray with cupcake cases
  2. In a mixer, cream the butter and the sugar until light and fluffy. Add the other ingredients and whip until smooth. 
  3. Pour into the cupcake cases until two thirds full.
  4. Bake for around 20-25 minutes, until they spring back when you touch them gently. 
  5. When the cupcakes have cooled, use a measuring teaspoon to scoop out a core from the middle of each cupcake. Then blob some jam into the well and replace the core you removed. You can quickly soak the cake core in some sherry or amaretto if you want the sherry trifle experience! 
  6. Using an electric hand whisk, mix the cream to stiff peaks, being careful not to over-mix. Then fold in custard about a tablespoon at a time until you have a mixture the consistency of butter icing. I made sure I didn't over-mix to ensure there were stripes of custard within the cream. You can blob this into the cakes with a palette knife or pipe it on. Then pop a raspberry on the top and eat! 


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